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Asian-Inspired Sockeye Salmon with Black Rice and Spicy Haricot Vert Green Beans

Asian-Inspired Sockeye Salmon

Photo by Saige Roberts

6oz Sockeye Salmon Filet 2 each

Canola or vegetable oil 2 tablespoon

Chinese five spice 1 tablespoon


Light brown sugar ½ cup

Low-sodium soy sauce ¼ cup

Dijon mustard 2 tablespoon

Canola or vegetable oil ¼ cup

Method of prep for glaze:

In a medium sized mixing bowl, whisk together brown sugar, soy sauce, and Dijon mustard. Once a smooth consistency is achieved, drizzle oil slowly into the mixture while stirring. Set aside.

Method of prep for salmon:

Pre-heat the oven to 400 degrees

Heat a large skillet until it begins to slightly smoke. Pat salmon dry with paper towels to remove excess moisture. The salmon should be tacky to the touch. Season salmon with Chinese five spice. Add oil to pan and sear salmon flesh side down. Flip the salmon over when a brown crust is achieved. Brush the flesh side of the salmon with glaze and finish cooking in the oven until the salmon has an internal temperature of 145 degrees.

Black rice pilaf

Black rice 1 cup

Water or stock 1 ¾ cup

Salt 1 teaspoon

Low-sodium soy sauce 1 teaspoon

Canola or vegetable oil 2 tablespoon

Scallions, chopped ¼ cup, plus 2 tablespoons for garnish

Garlic, minced 2 cloves

Ginger, minced 1 teaspoon

Method of Prep:

In a medium saucepan, heat oil over medium heat. Sweat scallions, garlic and ginger. Add stock or water, soy sauce, salt, and rice. Cover and bring to a boil. Reduce to simmer and cook for 25 minutes, or until rice is bursting open and liquid is dissolved.

Spicy haricot vert green beans

Haricot vert green beans, washed and trimmed 12 oz package

Canola or vegetable oil 2 tablespoons

Sambal oelek 2 tablespoons or more as desired

Method of prep:

Heat a large sauté pan on medium/high heat. Add oil and green beans. The outside of the bean should blister from heat. Cook for about 2 minutes and add Sambal. Season with salt if desired.

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